In a large bowl, combine the sugar, flour, cherries, sour cream, egg, and extract. Spoon into the pastry shell. Bake at 400 degrees for 20 minutes.

For topping, combine the oats, flour, brown sugar, and cinnamon in a small bowl; cut in butter until mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling. Cover Edges of crust to prevent overbrowning.

Bake for 25-30 minutes or until topping is lightly browned. Cool on a wire rack for 1 hour. Store in the refrigerator

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